Makes: about 20 biscuits
½ cup (125 mL) water, warm (105°-115° F / 40°-46° C)
1 pkg (8 g) active dry yeast (2¼ tsp/11 mL)
1 cup (250 mL) buttermilk
4 cups (1000 mL) Five Roses® All Purpose Flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) salt
⅓ cup (75 mL) Crisco shortening (All-Vegetable or Golden)
2 tbsp (30 mL) butter or margarine, melted
- Dissolve sugar in warm water in small bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
- Heat buttermilk to lukewarm. Stir into yeast mixture.
- Combine flour, baking powder and salt in large bowl.
- Cut in shortening using pastry blender until mixture resembles coarse meal. Make a well in centre.
- Pour buttermilk mixture into well in flour all at once. Stir with fork to mix well. Dough will be stiff. Turn out on lightly floured board.
- Knead until dough is smooth and elastic (about 5 minutes).
- Roll out dough to a circle 1/2" (1.5 cm) thick.
- Cut dough with floured 2" (5 cm) round cutter. Do not twist or stretch dough.
- Place on greased baking sheets, 1" (2.5 cm) apart. Prick tops with fork. Cover with tea towel.
- Let rise in warm place (75º-85ºF/24º-29ºC) until doubled (30-45 minutes).
- Brush tops with melted butter just before baking.
- Bake at 400ºF (200ºC) for 10-12 minutes or until golden. Serve warm.